Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped chives
- salt and pepper to taste
Instructions
- Place diced potatoes, onion, and garlic in the crock pot.
- Pour in broth and season with salt and pepper.
- Cook on low for 6-8 hours until potatoes are tender.
- Use an immersion blender to puree half of the soup for a creamier texture.
- Stir in heavy cream and cheddar cheese until melted and smooth.
- Serve hot, topped with crumbled bacon and chopped chives.
Notes
- For a lighter version, replace heavy cream with milk or Greek yogurt.
- You can add sautéed vegetables like carrots or celery for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg